Grass Fed Beef Burgers
Regular price
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Contains soy and sulphites
Australian grass-fed beef (80%), water, rice flour, crumb (maize), salt, soy protein, maltodextrin (maize), hydrolysed vegetable protein (maize), dehydrated onion, flavours (yeast extract, onion), herbs, preservative (223), spices, spice extracts.
A smoking-hot BBQ is undoubtedly the only way to cook a classic beef burger
Grass Fed Beef Burgers
Regular price
- Unit price
- / per
6 pieces per tray | 540g
DESCRIPTION
Perfectly portioned and skilfully seasoned, our grass-fed beef burgers are ready to cook immediately. Sourced from ethically-raised free-range beef, the meat used in our beef burgers is low in fat, high in protein and higher in flavour. 6 burger patties per tray. Approximately 90g per beef burger.
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Contains soy and sulphites
Australian grass-fed beef (80%), water, rice flour, crumb (maize), salt, soy protein, maltodextrin (maize), hydrolysed vegetable protein (maize), dehydrated onion, flavours (yeast extract, onion), herbs, preservative (223), spices, spice extracts.
A smoking-hot BBQ is undoubtedly the only way to cook a classic beef burger
Buy delicious Grass Fed Beef Burgers online
What would Australia be without the classic beef burger? Just about the only thing we won’t butcher is the recipe for a perfect beef pattie. Instead, our only goal was to refine and perfect this family-favourite by sourcing the highest quality Australian beef and preparing it with minimal interference.
Good taste isn’t just a matter of seasoning — you’ve got to start with the meat. We source our beef from leading cattle farms in Victoria and New South Wales. There, happy cows gorge themselves on wide-open acres of healthy Australian grass. The grass-fed beef meat is significantly lower in fat and higher in vitamins and antioxidants. Who in their right mind could turn that down?
What's so great about Grass Fed Beef Burgers
Good burger patties are such a common and easy ingredient to buy that one can become spoiled — though a better word for it might be complacent. There is a massive divide between a good burger that satisfies a craving and a beef burger so great that it feels like every bite will purify your soul, clear your pores, relieve your lower back pain and bring a tear to your eye. Fortunately, that divide is easy to cross.
The quality of a beef burger is determined by its composition. The first step in making the perfect beef burger pattie is to select the best cut of meat for the mince. We primarily use chuck steak: it has an ideal mix of flavourful fat and thick meat. That brings us to the second step — a burger pattie should have an 80/20 meat-to-fat ratio. Fat is vital for keeping the burger moist as it cooks over high heat. Finally, consider the seasoning. The primary flavour of a beef burger should be beef itself. The type and amount of seasoning you use should complement the meat and never overpower it.
- High-protein, low-fat beef burgers: free-range grass-fed cattle provide exceptionally high-quality meat with very low levels of saturated fat.
- Juicy, flavoursome beef burger mince: we use a mix of prime cuts to ensure every burger advances our distinguished reputation. We will never use flavourless scraps in our burgers.
- Pre-seasoned to perfection: our burgers are thoroughly seasoned with a carefully calibrated mix of herbs and spices, ensuring the flavour of the meat can still shine.
Frequently asked questions
The best way to cook a beef burger is over high heat on the BBQ.
You want to ensure your grill plate is positively smoking hot before laying down your patties. The high heat browns the surface of the meat in a process known as the Maillard effect. We’ll leave it to you to dig into the science, suffice it to say that the browning is what creates the mouth-water aroma and delectable taste you are after.
With the patties cooked to their requested level of doneness, all that’s left to do is assemble the burger. The best toppings and condiments for beef burgers are whatever you and your guests prefer. Beetroot, pineapple, sliced chillies… all is fair game so long as you all enjoy yourselves.
Yes. Our grass-fed beef burgers contain soy and sulphites. We find these ingredients necessary to prevent microbial growth and preserve the freshness of the minced beef.
Grass-fed beef is unequivocally better for you than grain-fed beef. Feeding cattle grass is also significantly better for the cows themselves.
- Grass-fed beef is better for you
Grain-fed beef contains higher levels of vitamins A and E, antioxidants and anti-inflammatory Omega 3’s. It’s also significantly more nutrient-dense, making it by far the superior type of meat. - Cows are meant to feed on grass — not grain
Cows are fed grain to fatten them up quickly. It works, but it’s extraordinarily dangerous and uncomfortable for the poor animal. Cows’ complex four-chambered digestive systems specialise in breaking down grass. Forcing them to feed on grain puts enormous stress on their internal organs.
We believe in responsible service. That means ensuring our meat is of the highest possible quality, yes, but it also means ensuring it is of an ethical and environmentally-sustainable provenance. That is why Peter Bouchier favours grass-fed beef.
You've got good taste.
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